Bring 4 quarts of water to boil in a large pot.
Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes.
Drain in a colander and rinse with cold water until cool, then drain again, briefly, so that pasta is still moist.
Transfer to a large bowl.
Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes.
Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes.
Season with salt and pepper and serve.
*The salad can be covered and refrigerated or up to 2 days. Check seasonings before serving.*
**As the salad sits, it can become dry; just before serving, stir in a few tablespoons water to bring back its creamy texture.**